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A fish fillet, from the French word filet (pronounced) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful ...
A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. Fish steaks can be contrasted with fish fillets , which are cut parallel to either side of the spine and do not include any large bones.
Want to make Easy Sautéed Fish Fillets? Learn the ingredients and steps to follow to properly make the the best Easy Sautéed Fish Fillets? recipe for your family and friends.
a croquette or cutlet-shaped patty made of ground meat. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets ); often synonymous with steak. a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.
Want to make Easy Sautéed Fish Fillets? Learn the ingredients and steps to follow to properly make the the best Easy Sautéed Fish Fillets? recipe for your family and friends.
Saengseon-gaseu, the fish cutlet, is often made with filleted myeongtae. Fresh myeongtae can also be served raw as hoe, which is usually marinated and sometimes used as a topping for cold noodles. Fermented products such as sikhae and jeotgal can subsequently be made with saengtae.
In professional cookery, the term "chicken supreme" ( French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2] [3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet " ( côtelette de volaille ). [2]
Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin.
In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. [1] Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and ...